General Manager

Goodfellas Pizzeria is looking for a proven leader to open our newest location in The Gulch!

Primary

• Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Monitor and maintain compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented acceptably.
• Ensure compliance with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures following restaurant policies and procedures.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed following the restaurant’s receiving policies and procedures.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Be knowledgeable of restaurant policies regarding personnel
• Administer, prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs and recruit staff.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the restaurant's operation.
• Fill in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.
• Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
• Take dining reservations.

Tools & Technology

• Cash registers, Point-of-sale terminals, POS software, and workstations.
• Personal computers, tablets, smartphones, and/or handheld devices.
• Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, database user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.

Compensation:

• Quarterly profit-sharing bonus program with senior leadership and management teams
• Opportunity for plentiful tipped compensation
• Employee Discount
• Health and Life insurance
• 401K with Employer Match
• Paid Time Off
• Career growth potential